Typical Viennese recipes for household dishes include veal lung in tangy cream sauce with bay leaves; the bishop's bread, a much favored Viennese pastry of light pound cake dough loaded with candied fruits, raisins, nutmeats and chocolate chips; Bohemian doughnuts; Dobosh Torte, a meat dumpling; brain omelette to be served in consommes; potato dumplings; liver dumpling soup; poppy seed strudel; Italian risotto; and sauce tartar. A good cross reference is given alphabetically to all foods popular in Vienna around that time.